Mary Berry's 'quick and easy' roasted sausage and peppers will be a 'family favourite'
This recipe can be easily thrown together, plus, your kids will love it, Mary Berry says.
If your looking for a quick, easy and delicious dish to make for your picky kids, Mary Berry has the perfect recipe for you.
Berry's roasted sausage and peppers supper can be easily thrown together in one pot, making for a smooth and simple cooking and cleaning process. Plus, she promises it will become "a firm family favourite."
There are variations of this sausage, peppers and onions around the world, from Italy to Poland. Berry is impartial toward using local, British sausage in her dish and likes to add leeks and sage.
Nigella Lawson swears this creamy ham and peas pasta dish is also one of her kids's favourite meals.
READ MORE: Mary Berry's 'fresh' easy pasta primavera uses 'colourful' seasonal vegetables
Ingredients
- 2 tbsp olive oil
- 2 large onions, sliced lengthways into wedges
- 2 red peppers, deseeded and cut into large dice
- 2 garlic cloves, chopped
- 1 tbsp chopped thyme leaves
- 500g (1lb 2oz) baby new potatoes, unpeeled and halved
- 12 sausages, pricked with a fork
- 200ml (7fl oz) white wine (alternatively: stock)
- salt and freshly ground black pepper
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Instructions
- Preheat the oven to 220°C/200°C fan/Gas 7.
- Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.
- Roast for about 30–35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side.
This recipe was originally published on Mary Berry's website.